Step 1

Soak your cashews overnight in the fridge with filtered water.

Step 2

Refrigerate your coconut milk overnight. Do not shake it upon removing.

Step 3

Once the cashews have soaked, drain the liquid from them and add the cashews to a high-speed blender. If you do not have a high speed blender such as a vitamix it will be important for you to soak them thoroughly to ensure a creamy texture.

Step 4

Using a knife, cut the vanilla bean to follow by opening it up and removing the vanilla bean paste. Add this to your blender with the remaining ingredients except for your coconut milk and your agar agar.

Step 5

Next, remove the top of your can to take out the highest fat content of the coconut milk which will be at the top of the can. Remove this and measure it into a cup. Add this to your blender.

Step 6

Using the measuring cup, add the lowerfat coconut milk (clear) to a small pan with your agar agar and allow it to disolve. Bring this to a boil and remove it to add it to your blender.

Step 7

Blend fully until completely smooth and add to ramekins.

Step 8

If you would like a thicker textured creme brulee, add to a taller ramekin while a shorter ramekin will provide more of a pudding-like texture.

Step 9

Refrigerate for 5 hours and then add coconut sugar evenly to the top of each crème brûlée and use a baking blow torch to caramelize the top of each!